Use of oriental spruce gum  (Picea orientalis (L.) Link) in gluten-free milk-based dessert

Berrak Delikanlı Kıyak; Tülay Özcan

Article Details

Use of oriental spruce gum (Picea orientalis (L.) Link) in gluten-free milk-based dessert

Authors:

Berrak Delikanlı Kıyak | Tülay Özcan

Publisher:

Balıkesir University

Main Topics:

Gıda Mühendisliği

Journal:

Balıkesir Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.26 Issue 2, pp.556-567

Document Type:

Article

Publication Date:

7/2024

Document Language:

English

Document ID (Org No.):

2001323000

pISSN:

1301-7985

Keywords:

Abstract:

 In this research, the usability of oriental spruce gum Picea orientalis L. Link as a texture improver in the production of gluten-free milk-based pudding was investigated. The produced custards were investigated in terms of color, texture, and sensorial properties. As a result, it was detected that oriental spruce gum usage in production of milk-based custard was not liked due to sensorial acceptability despite the development of the technological properties of the product in terms of physical and chemical properties. Moreover, it was detected that the products attractiveness in terms of taste and visual is less than the control sample. However, the use of the addition of subye in production in innovation studies can contribute to increasing awareness in the literature and providing product diversity, especially for celiac patients.

 In this research, the usability of oriental spruce gum Picea orientalis L. Link as a texture improver in the production of gluten-free milk-based pudding was investigated. The produced custards were investigated in terms of color, texture, and sensorial properties. As a result, it was detected that oriental spruce gum usage in production of milk-based custard was not liked due to sensorial acceptability despite the development of the technological properties of the product in terms of physical and chemical properties. Moreover, it was detected that the products attractiveness in terms of taste and visual is less than the control sample. However, the use of the addition of subye in production in innovation studies can contribute to increasing awareness in the literature and providing product diversity, especially for celiac patients.

 In this research, the usability of oriental spruce gum Picea orientalis L. Link as a texture improver in the production of gluten-free milk-based pudding was investigated. The produced custards were investigated in terms of color, texture, and sensorial properties. As a result, it was detected that oriental spruce gum usage in production of milk-based custard was not liked due to sensorial acceptability despite the development of the technological properties of the product in terms of physical and chemical properties. Moreover, it was detected that the products attractiveness in terms of taste and visual is less than the control sample. However, the use of the addition of subye in production in innovation studies can contribute to increasing awareness in the literature and providing product diversity, especially for celiac patients.

 Bu araştırmada, çam sakızının Picea orientalis L. Link glutensiz süt bazlı muhallebi üretiminde tekstür geliştirici olarak kullanılabilirliği araştırılmıştır. Üretilen muhallebiler renk, tekstür ve duyusal özellikler açısından incelenmiştir. Sonuç olarak süt bazlı muhallebi üretiminde çam sakızı kullanımının fiziksel ve kimyasal özellikler açısından ürünün teknolojik özelliklerini geliştirmesine rağmen duyusal kabul edilebilirlik açısından beğenilmediği tespit edilmiştir. Ayrıca ürünün hem dış görünüş hem de lezzet açısından çekiciliğinin kontrol örneğine kıyasla daha az olduğu da saptanmıştır. Ancak üretimde subye ilavesinin inovasyon çalışmalarında kullanımı ile literatürde farkındalığın artmasına ve özellikle çölyak hastalarına yönelik ürün çeşitliliğinin sağlanmasına katkı sağlayabileceği düşünülmektedir.

Article Details

Use of oriental spruce gum (Picea orientalis (L.) Link) in gluten-free milk-based dessert

Authors:

Berrak Delikanlı Kıyak | Tülay Özcan

Publisher:

Balıkesir University

Main Topics:

Gıda Mühendisliği

Journal:

Balıkesir Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.26 Issue 2, pp.556-567

Document Type:

Article

Publication Date:

7/2024

Document Language:

English

Document ID (Org No.):

2001323000

pISSN:

1301-7985

Functional foods

gluten-free foods

dairy desserts

custard

oriental spruce gum.Fonksiyonel gıdalar

glutensiz gıdalar

sütlü tatlılar

muhallebi

çam sakızı.

Issues

Article Details

Authors: Berrak Delikanlı Kıyak | Tülay Özcan

Publisher: Balıkesir University

Main Topics: Gıda Mühendisliği

Journal: Balıkesir Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.26 Issue 2, pp.556-567

Document Type: Article

Publication Date: 7/2024

Document Language: English

Document ID (Org No.): 2001323000

pISSN: 1301-7985

Issues

Authors:

Berrak Delikanlı Kıyak | Tülay Özcan

Publisher:

Balıkesir University

Main Topics:

Gıda Mühendisliği

Journal:

Balıkesir Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.26 Issue 2, pp.556-567

Document Type:

Article

Publication Date:

7/2024

Document Language:

English

Document ID (Org No.):

2001323000

pISSN:

1301-7985